Rhubarb Coffee Cake

What a wonderful time of year – Spring….when all things are new again.  With Spring, comes rhubarb and this is a great way to use it.

 

• 1  1/2 cup brown sugar
• 3/4 cup Crisco Oil
• 1 large egg
• 2  1/2 cups flour
• 1 cup buttermilk
• pinch of salt
• 1 tsp baking soda
• 1 tsp. vanilla
• 1 tsp. ground cinnamon
• 2  1/2 cups rhubarb, cleaned and chopped
• 1/2 cup pecans, coarsely chopped
• 1/2 cup berry sugar
• 1 tbsp. butter

Preheat oven to 325 degrees.  In a medium bowl, mix brown sugar, oil and egg together.

Blend flour, buttermilk, salt, baking soda, cinnamon and vanilla.  Blend with the egg mixture.  Fold in the rhubarb and nuts.

Place in 2 greased 9 x 5 loaf pans.  Combine sugar and butter brush over the top of the loaves.  Bake for 1 hour. Remove to rack and cool for 10 minutes before removing.  Cool completely.

Either ask all your friends over for coffee and freeze one wrapped in parchment paper and tin foil over that to seal in, or you will eat it all up.